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My neighbor's brisket method made me rethink everything
I always smoked my briskets fat side up, but my neighbor in Houston does fat side down. Tried it on my last cook, a 14 pound packer. After 12 hours, the flat was way juicier than usual, no dry spots at all. The fat cap took the direct heat from my offset, protecting the meat. Now I'm questioning every rule I thought was set in stone. Anyone else flip their brisket fat side down for certain cookers?
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avery_smith2211h ago
Fat side down is the move for offsets. The heat shield effect is real and saves the flat. It's one of those things that just works once you try it.
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morgan.logan5h ago
But what about the bark on the fat side?
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